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August is easily the most oppressive month of the summer in Kentucky. Cicadas dominate the soundscape of the outdoors, while the humidity hugs clothes against your body. However, August is also when black walnut tree leaves have begun to turn from green to yellow as the petals of flowering plants wither and brown. Signs that Autumn is on the way! Which also means...PUMPKIN SPICE SEASON! Starbucks traditionally kicks it off with the annual release of their famous Pumpkin Spice Latte. We are still a week or so away from it, therefore, I decided to create a homemade pumpkin spice butter. And it did NOT disappoint.
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No matter the holiday or occasion, if there is going to be a gathering on my side of the family that involves food, I'm always asked to bring my "famous" (or...famous enough) deviled eggs. They are the perfect, protein-packed side dish for any occasion and are fairly easy to make. What makes (or breaks) deviled eggs for me is dry mustard versus wet mustard!
Now, I KNOW wet mustard is a popular ingredient in the south for dishes like deviled eggs and potato salad...but dry mustard is the only way to go for deviled eggs! Trust me on this one.